Kofta is a type of Middle Eastern meatball which typically consists of minced meat such as beef, mutton and lamb plus an array of spices and herbs. It can be grilled, fried, baked or poached. A very old dish which dates back to 525 BC when the Persians invaded Egypt and left this recipe that was derived from the nearly similar dish called Koobideh. Later on the name was changed to kofta and was derived from the Persian word “kuftan” which means to grind or beat. These early versions of kofta are larger than what you see today as they are rolled into orange sized balls then it is glazed with egg yolks and saffron.
A must try dish when you go to any Middle Eastern restaurant or even a gathering, a good start to get introduced to the spices and flavours or Middle Eastern cuisine especially when you haven’t tried it or even not used to it as this is a bit milder compared to the various dishes that this wonderful cuisine have to offer.
- 600 g minced beef
- 1 small white onion, finely chopped
- 4 cloves garlic, minced
- ½ handful flat leaf parsley, finely chopped
- ½ handful coriander, finely chopped
- 1 tsp cumin
- 1 tsp ground cinnamon
- 1 tsp ground allspice
- 1 tsp cayenne pepper
- ½ tsp ginger paste
- freshly ground black pepper
- In a large bowl mix all ingredients together.
- Make small logs out of the mince meat mixture and place them on skewers.
- Prepare a grill (charcoal works best) and cook kebabs.